Name: Pork Ribs with a Sweet-Sour Glaze
Yield: Serves 8
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 4 medium-size cloves garlic; ½ teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; Vegetable cooking spray for grilling; 2 tablespoons cider vinegar or malt vinegar; 2 tablespoons tomato paste; 1 cup finely chopped red onion; 2 tablespoons canola oil; 2 teaspoons white granulated sugar; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons Balti masala; 4 pounds pork baby back ribs; ¼ cup tomato paste; 1 tablespoon canola oil; 1 tablespoon cider vinegar or malt vinegar; ¼ cup crumbled (or chopped) jaggery or firmly packed dark brown sugar, dissolved in ¼ cup boiling water; ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 1 tablespoon Garlic Paste; 2 tablespoons Ginger Paste

Preparation info

Serves
8

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Here’s one for you lovers of grilled ribs. The technique is familiar, while the seasonings are an array of spices, herbs, and ingredients common to the southwestern regions of India. A great summer picnic offering, these succulent, fall-apart ribs are delicious even at room temperature. If you don’t feel like firing up the outdoor grill, see the Tip for an alternative baking method. Use any kind of ribs, either beef or pork, for equally spectacular res